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Browned Butter Pumpkin Chocolate Chip Cookies

Deliciously chewy cookies featuring browned butter and pumpkin, enriched with chocolate chunks and warm spices, perfect for fall.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter Make sure it's at room temperature for easy blending.
  • 2/3 cup pure pumpkin Squeeze out any excess liquid for the best texture.
  • 1/2 cup granulated sugar Provides sweetness and helps with texture.
  • 1/2 cup light brown sugar, packed Adds moisture and a hint of caramel flavor.
  • 2 large egg yolks These enrich the dough, making it tender.
  • 2 teaspoons vanilla extract For a natural sweet aroma.
  • 1 2/3 cups all-purpose flour Essential for structure; spoon and level for accuracy.
  • 2 1/2 teaspoons pumpkin pie spice A comforting blend of cinnamon, nutmeg, and cloves.
  • 1 teaspoon baking soda For the perfect rise.
  • 1/2 teaspoon sea salt Enhances the flavors.
  • 1 cup semi-sweet chocolate chunks, divided Use good quality chocolate for the best results.

Method
 

Preparation
  1. Brown the butter: In a stainless steel skillet, melt the butter over medium-high heat, stirring constantly until it turns a deep golden brown and smells nutty (about 5-7 minutes). Pour it into a heat-safe bowl and let it cool slightly.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. Whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined. The mixture should be smooth and creamy.
  4. Add the egg yolks, vanilla, and pumpkin puree to the sugar mixture, mixing until everything is well combined.
  5. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and sea salt. Gradually fold it into the wet ingredients, being careful not to overmix.
  6. Stir in 3/4 of the chocolate chunks, reserving the rest to place on top before baking.
  7. Using a spoon or cookie scoop, form balls of dough (about tablespoon-sized). Place them on the prepared baking sheets, pressing the remaining chocolate chunks on top.
  8. Bake for 9-13 minutes, or until the edges are golden and the centers look set. Keep an eye on them as ovens can vary.
  9. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days or refrigerate for 1 week. Dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.